Mark Diacono

Mark Diacono

Author

Mark is one of the country’s foremost food writers, known for his original take on all things edible. His A Year at Otter Farm, published in 2014, won the Andre Simon Food Book of the Year; A Taste of the Unexpected won the Guild of Food Writers Food Book of the Year 2011; and The New Kitchen Garden was published this spring. Mark has also written three River Cottage Handbooks, and is one of the authors of the forthcoming River Cottage Bible. He has won numerous Garden Media Guild awards for his writing and photography.

His unique smallholding, Otter Farm, is home to orchards of – among many other things – pecans, peaches, almonds, Szechuan pepper, apricots, a vineyard and the most delicious varieties of vegetables and herbs.  His idea is not only pioneering, it is also beautifully sustainable – taking advantage of climate change to grow low carbon food helps arrest its acceleration. It also means he’s lucky enough to spend most of his time eating, growing, writing and talking about food. Mark has now established his gardening and cookery school at Otter Farm, as well as running the blog relating all its daily joys.

He writes regular features for the Daily Telegraph, occasionally for the Observer, the Guardian and a host of other publications, and has a monthly column in The Simple Things. Mark’s award-winning Otter Farm blog has run for 10 years, has many thousands of followers.

Mark also led the Garden Team at River Cottage, appearing in the TV series, running courses and events at River Cottage HQ. He is one of the authors of the widely popular River Cottage series, of which the most recent is River Cottage A-Z: Our Favourite Ingredients and How to Cook Thempublished in September 2016.

Mark Diacono @MarkDiacono

Bit naff to rt myself, but in case you woke needing something a little less frantic to read, here’s a thread. (Morning x) https://t.co/hLHDhc1dFO

Not only @gastronautTV but also the deeply radical, fascinating @timspector Most of the approval tests for additives are based on old science. What gives rats cancer? Interesting, but really not the point. Additives... tomorrow & podcast. Have a listen https://t.co/KCMkL6eqZG

Apple zabaglione*, one of six recipes from SOUR in the @telegraphfood today. I love the way the light makes daleks of the Calvados that went with.

Link in the bio (*I switch between pronouncing it full-on Paulie… https://t.co/s9eVaANIXn

Five recipes from my new book SOUR are in the @TelegraphFood today...>> https://t.co/h6eE42ObtQ

There is always a mistake that you discover in the book once it’s too late. A slip of the pen might encourage readers to use the juice of 153 kumquats rather than half a lime - you know the sort of thing. I quite… https://t.co/PZHjVM49RU

Congratulations @MarkDiacono - this looks delicious & it’s recipe of the week today @TheWeekUK 👏🏻👏🏻

Buy this because it’s good! @chefrorylovie @DunkyJP @darwinkitchens @chefnickbennett @Paulfosterchef From @MarkDiacono

Stonker of a podcast this week: @thedanpearson talks to @SeeWhyGardens about a project breathing new life into gardens @lowthercastle. @MelissaMabbitt on compost @MarkDiacono celebrates cooking apples, sharing fave vars & uses and giving growing tips. https://t.co/VjHjpU9tHK